Greek Pasta Salad

Absolutely delicious from the Houston Jr. League "Stop and Smell the Rosemary" cookbook.

• Ready In: 3 hrs 20 mins
• Serves: 8-10

Ingredients

• For the dressing

• 2⁄3 cup extra virgin olive oil
• 6  tablespoons lemon juice
• 1⁄4 cup red wine vinegar
• 4  cloves garlic, minced
• 3  tablespoons  minced fresh oregano or 3  teaspoons dried oregano
• 1  teaspoon salt
• 1  teaspoon pepper

• Salad

• 12  ounces spiral shaped pasta or 12  ounces rotini pasta or 12  ounces shell pasta, cooked al dente according to package directions
• 5  green onions, chopped
• 4  roma tomatoes, seeded,and chopped
• 3  stalks celery, chopped
• 1  cucumber, peeled,seeded and chopped
• 1 1⁄2 cups  chopped fresh parsley
• 12  ounces feta cheese, crumbled (about 3 cups)
• 20  Greek olives, pitted or 20  black olives, very coarsely chopped
• 12  fresh  pepperoncini peppers or 12  pickled  pepperoncini peppers, minced (I leave out) (optional)

Directions

1. Whisk the dressing ingredients together until combined.
2. Set aside.
3. Combine all the salad ingredients, tossing gently in a large serving bowl.
4. Pour the dressing over the salad, again tossing gently to coat.
5. Cover, and refrigerate 2-3 hours, until flavors are blended.